摘要
水产品蛋白质价值高,富含多不饱和脂肪酸、必需氨基酸等多种营养物质,易受微生物污染而导致腐败变质。文章在分析现代水产品保鲜技术的基础上,综合理化指标、微生物指标等鲜度评价指标,从物理、化学、生物保鲜技术的不同组合角度详细综述了应用于水产品保鲜中的不同组合保鲜方式,总结并提出在未来水产品保鲜技术发展中复合生物保鲜剂与物理、化学保鲜技术的结合将具有广阔的应用前景。
Aquatic products are of high protein value, which are rich in polyunsaturated fatty acids, essential amino acids and other nutri- ents, and the aquatic products are extremely susceptible to microbial contamination. In the paper, based on the analysis of modern aquatic product preservation technology, combined with physical, chemical and microbiological indicators, the different preservation methods of aquatic products were reviewed in detail in the view of combination of physics, chemistry and biological preservation technology. At the same time, preservation technology of aquatic products are also pro- posed, the keeping fresh method tends to develop the combination of compound biological preservative, physical and chemical preservation technology in the future.
出处
《食品与机械》
CSCD
北大核心
2017年第11期204-207,220,共5页
Food and Machinery
基金
农业部海水鱼产业体系(编号:CARS-47)
2016年上海市科技兴农重点攻关项目[编号:沪农科攻字(2016)第1-1号]
上海市科委平台能力建设项目(编号:16DZ2280300)
上海市科委公共服务平台建设项目(编号:17DZ2293400)
关键词
水产品
复合保鲜
生物保鲜
协同作用
aquatic products
compound preservation
biological pres-ervation
synergistic effect
